When I’m watching what I eat, I don’t want to be cooking all the time. It’s easier for me to avoid temptation than to resist it!
So I like to make a lot of something and serve it in different ways over a day or two. After dinner tonight, this salmon will reappear as a salad tomorrow.
Yield: 4 to 6 servings
1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
3 tablespoons honey
1 1/2 tablespoon raspberry balsamic vinegar
Extra virgin olive oil, for brushing salmon
Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 2 to 3 inches so there are some spaces for the glaze to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in raspberry balsamic vinegar.
Brush the both sides of the salmon with olive oil. Season the flesh side with the spice mixture. Brush the flesh generously with the honey-balsamic mixture.
Bake or broil the salmon for 10-15 minutes or until done to taste. Served with roasted brussels sprouts with pine nuts.